Executive Chef Handy Man

Justin R. Whited

***** ******** **.

Spring, Tx *7386

346-***-****

*************@*****.***

Committed to bringing you a quality dining experience anytime we cross paths, guaranteed!

Work Experience:

Executive Chef/Director of Dining Services

Woodhaven Village Senior Living Conroe, TX January 2021 - current

Responsible for creating all menus and recipes. Responsible for maintaining budget, whether it’s labor food cost, inventory, misc. Responsible for ordering all product. Responsible for hiring all employees for culinary department, oversee training of all employees. Responsible for scheduling of all culinary employees. Responsible for maintenance of all kitchen equipment. Responsible for dining room service. Responsible for feeding 200 residents, guest and employees, breakfast, lunch, and dinner every day. Responsible for all Holiday Festivals and special events. Successfully constructed a 4-week menu cycle from scratch when there wasn’t one, but still has ability to make changes based on inventory to maintain budget. Hired culinary staff and successfully cross trained and transferred associates to other departments in community. Responsible for making sure all dining and culinary personnel follow all state and health department guidelines to make sure the culinary department complies. Never made below a 97 at community. Has maintained company financial standards. Has set up new accounts with vendors that would only benefit Culinary Department and community, namely Commercial Kitchen Repair.

Maintaining a standard quality of excellence.

Executive Chef/Culinary Director

The Heritage Senior Living in Tomball, Tx January 2018 - January 2021

Responsible for creating all menus and recipes. Responsible for maintaining budget, whether it’s labor food cost, inventory, misc. Responsible for ordering all product. Responsible for hiring all employees for culinary department, oversee training of all employees. Responsible for scheduling of all culinary employees. Responsible for maintenance of all kitchen equipment. Responsible for dining room service. Responsible for feeding 200 residents, guest and employees, breakfast, lunch, and dinner every day. Responsible for all Holiday Festivals and special events. Successfully constructed a 4-week menu cycle

from scratch when there wasn’t one, but still has ability to make changes based on inventory to maintain budget. Hired culinary staff and successfully cross trained and transferred associates to other departments in community. Successfully on boarded new Culinary Director of the company's Katy, TX community. Successfully designed catering menu and catering program to drive revenue for community. Successfully implemented dining room service manual for community. Constructed Culinary Portfolio to show all prospective residents and families that come to tour community. Responsible for making sure all dining and culinary personnel follow all state and health department guidelines to make sure the culinary department is in compliance. Never made below a 94 at community. Has maintained company financial standards. Has set up new accounts with vendors that would only benefit Culinary Department and community, namely Hardies Produce and Cozzini Brothers equipment rental.

Maintaining a standard quality of excellence.

Executive Chef/Director of Culinary Services

Atria Cypresswood Senior Living in Spring, Tx March 2015 – December 2017

Responsible for creating all menus and recipes. Responsible for maintaining budget, whether it’s labor food cost, inventory, misc. Responsible for ordering all product. Responsible for hiring all employees for culinary department, oversee training of all employees. Responsible for scheduling of all culinary employees. Responsible for maintenance of all kitchen equipment. Responsible for dining room service. Responsible for feeding 70 residents, guest and employees, breakfast, lunch and dinner every day. Responsible for all Holiday Festivals and special events.

Responsible for all Catering for special events and marketing trips.

Maintaining a standard quality of excellence.

Was responsible for taking care of residents during a flash flood of 2016. The building took on 15 inches of water. Helped evacuated all residents to sister community in South Houston, Atria Westchase. Helped in bringing the residents home after 3 months of renovation. Helped renovation of kitchen itself.

Helped evacuate residents in August 2017 in preparation for Hurricane Harvey. We evacuated to a hotel near JFK Airport where we waited out the storm. Assisted in taking residents to sister property until renovations could be made to building. This time the building took on 6 feet of water.

Reason for leaving: 1 commute became too much, was offered a job for more money and closer to home.

Executive Chef/Food Service Director

Ville Ste. Marie Independent Living in Jefferson, LA October 2012 – January 2015

Responsible for creating all menus and recipes. Responsible for maintaining budget, whether it’s labor food cost, inventory, misc. Responsible for ordering all product. Responsible for hiring all employees for culinary department, oversee training of all employees. Responsible for scheduling of all culinary employees. Responsible for maintenance of all kitchen equipment. Responsible for dining room service. Responsible for feeding 115 residents, guest and employees, breakfast, and lunch every day. Responsible for all Holiday Festivals and special events.

Responsible for all catering for fundraisers.

Maintaining a standard quality of excellence.

Reason for leaving: Moved to Texas

Kitchen Manager

The Windsor Senior Living in Mandeville, LA February 2009 – October 2012

Responsible for cooking all meals for 175 residents, guest and employees’ breakfast and lunch every day. Responsible for all employees on weekend shifts. Responsible for dining Room staff during the week. Responsible for all inventory, on daily basis. Responsible for ordering food. Responsible for maintenance of all equipment. Responsible for catering of special events.

Reason for leaving: Was promoted to Executive chef/Food Service Director of sister property,

Ville Ste. Marie.

Head Cook

Chili’s Bar & Grill in Mandeville, LA March 2000 – November 2008

Responsible for overseeing all Appetizer, Entrees and Desserts that come out during meal service.

Responsible for knowing how to prep and create each menu item. Responsible for expediting all menu item during meal service

Reason for leaving: Found better opportunity to further my culinary career

Special Skills and Certifications:

Adept at Microsoft Word and Microsoft Office

Can speak some Spanish

Have been a handy man in the past to make ends meet, can fix equipment/problems in kitchen.

ServSafe Certified

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